Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (spaghetti, linguine, or fettuccine)
- 1 cup of ricotta cheese
- 1/4 cup of freshly squeezed lemon juice
- 2 tablespoons of lemon zest
- 2 tablespoons of olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve about 1/2 cup of pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon juice, lemon zest, red pepper flakes (if using), salt, and pepper. Cook for another minute.
- Add drained pasta into the sauce and toss gently to coat. Adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Divide the pasta among serving plates. Garnish with chopped basil or parsley and grated Parmesan cheese if desired. Serve immediately for optimal flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of warm water or lemon juice to loosen the sauce.
- Feel free to add cherry tomatoes, sautéed shrimp, or grilled chicken for additional protein.
- For a dairy-free version, substitute ricotta with dairy-free cheese or blended silken tofu, and use plant-based oils.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian, Nut-free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg